abstract：:The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antio...

journal_title：Food chemistry

authors： Lyu X,Dias Araujo L,Quek SY,Kilmartin PA

更新日期：2021-06-01 00:00:00

abstract：:The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm cl...

journal_title：Food chemistry

authors： Gordillo B,Rivero FJ,Jara-Palacios MJ,González-Miret ML,Heredia FJ

更新日期：2021-06-01 00:00:00

abstract：:During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can sign...

journal_title：Food chemistry

authors： Lyu J,Chen S,Nie Y,Xu Y,Tang K

更新日期：2021-06-01 00:00:00

abstract：:Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigat...

journal_title：Food chemistry

authors： de Andrade Vieira É,Alves Alcântara M,Albuquerque Dos Santos N,Duarte Gondim A,Iacomini M,Mellinger C,Tribuzy de Magalhães Cordeiro AM

更新日期：2021-06-01 00:00:00

abstract：:Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In this research, we investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor-act...

journal_title：Food chemistry

authors： Laaksonen O,Kahala M,Marsol-Vall A,Blasco L,Järvenpää E,Rosenvald S,Virtanen M,Tarvainen M,Yang B

更新日期：2021-06-01 00:00:00

abstract：:Blanching is an important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning. We here explore the effect of blanching which can profoundly affect protein composition and introduce protein-primary-level modifications. Amino acid analysis showed significantly decreased protein abundance (58.5%)...

journal_title：Food chemistry

authors： Deb-Choudhury S,Cooney J,Brewster D,Clerens S,Knowles SO,Farouk MM,Grosvenor A,Dyer JM

更新日期：2021-06-01 00:00:00

abstract：:Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin...

journal_title：Food chemistry

authors： Sun X,Wu X,Chen X,Guo R,Kou Y,Li X,Sheng Y,Wu Y

更新日期：2021-06-01 00:00:00

abstract：:This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient tem...

journal_title：Food chemistry

authors： Lancelot E,Fontaine J,Grua-Priol J,Le-Bail A

更新日期：2021-06-01 00:00:00

abstract：:Rice, a staple food for half the world's population, easily accumulates arsenic (As). Research on As distribution in rice protein and starch and its relationship with rice As bioaccessibility remains limited. This study investigated As distribution, chemical composition, As bioaccessibility and speciation in rice by c...

journal_title：Food chemistry

authors： Wang P,Yin N,Cai X,Du H,Fu Y,Geng Z,Sultana S,Sun G,Cui Y

更新日期：2021-06-01 00:00:00

abstract：:Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...

journal_title：Food chemistry

authors： Liu M,Huan F,Li M,Han T,Xia F,Yang Y,Liu Q,Chen G,Cao M,Liu G

更新日期：2021-05-15 00:00:00

abstract：:The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the in...

journal_title：Food chemistry

authors： Zhang Q,Jeganathan B,Dong H,Chen L,Vasanthan T

更新日期：2021-05-15 00:00:00

abstract：:A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...

journal_title：Food chemistry

authors： Zhao L,Zhao X,Xu Y,Liu X,Zhang J,He Z

更新日期：2021-05-15 00:00:00

abstract：:Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stab...

journal_title：Food chemistry

authors： Zhang R,Yoo MJY,Farouk MM

更新日期：2021-05-15 00:00:00

abstract：:Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) dig...

journal_title：Food chemistry

authors： Nolasco E,Yang J,Ciftci O,Vu DC,Alvarez S,Purdum S,Majumder K

更新日期：2021-05-15 00:00:00

abstract：:Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was p...

journal_title：Food chemistry

authors： Shen Q,Wu H,Wang H,Zhao Q,Xue J,Ma J,Wang H

更新日期：2021-05-15 00:00:00

abstract：:Surface-enhanced Raman spectroscopy (SERS) has become a growing ultrasensitive analytical technique to quantify toxic molecules in foodstuffs. Monitoring the levels of chemical contaminants not only ensures food security but also offers a guideline on the production, processing, and risk analysis of consumer's health ...

journal_title：Food chemistry

authors： Hassan MM,Zareef M,Xu Y,Li H,Chen Q

更新日期：2021-05-15 00:00:00

abstract：:Ultrasound technology offers low cost and efficiency in nanodrug production and therefore was selected to investigate the formation of rutin nanocrystals, and its incorporation in barley starch pyrodextrin. Ultrasonication of rutin (600 W in water, citric acid and NaCl media) was carried out prior to rutin-barley star...

journal_title：Food chemistry

authors： Ekaette I,Saldaña MDA

更新日期：2021-05-15 00:00:00

abstract：:The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...

journal_title：Food chemistry

authors： Guo Q,Li T,Qu Y,Wang X,Liu L,Liu H,Wang Q

更新日期：2021-05-15 00:00:00

abstract：:The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detectio...

journal_title：Food chemistry

authors： Aredes RS,Peixoto FC,Sphaier LA,Marques FFC

更新日期：2021-05-15 00:00:00

abstract：:The electronic database was searched up to July 2020, using keywords, kenaf and roselle, chemical constituents of kenaf and roselle, therapeutic uses of kenaf and roselle. Journals, books and conference proceedings were also searched. Investigations of pharmacological activities of kenaf revealed that this edible plan...

journal_title：Food chemistry

authors： Sim YY,Nyam KL

更新日期：2021-05-15 00:00:00

abstract：:The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...

journal_title：Food chemistry

authors： Sefrin Speroni C,Rigo Guerra D,Beutinger Bender AB,Stiebe J,Ballus CA,Picolli da Silva L,Lozano-Sánchez J,Emanuelli T

更新日期：2021-05-15 00:00:00

abstract：:The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. Th...

journal_title：Food chemistry

authors： Gu Z,Chen B,Tian Y

更新日期：2021-05-01 00:00:00

abstract：:A novel copper hydroxy phosphate@MOF composite DMP-Cu decorated by 2, 5-dimercapto-1, 3, 4-thiadiazol was facilely prepared and characterized. A dispersive SPE strategy using DMP-Cu as adsorbent combined with atomic fluorescence spectroscopy was developed for the selective capture of trace total mercury in rice sample...

journal_title：Food chemistry

authors： Song C,Zhang Y,Li X,Ouyang G,Cui J,Zhang L,Yu A,Zhang S,Cui Y

更新日期：2021-05-01 00:00:00

abstract：:Herein, we developed a turn-on red-emitting fluorescent probe for the sensitive and selective detection of copper ions (Cu2+) in food samples and living zebrafish. The probe employs a hemicyanine scaffold as the fluorophore and a 2-pyridinecarbonyl group as the recognition receptor and quenching moiety. The 2-pyridine...

journal_title：Food chemistry

authors： Zhou Z,Tang H,Chen S,Huang Y,Zhu X,Li H,Zhang Y,Yao S

更新日期：2021-05-01 00:00:00

abstract：:A modified electrode was developed with Co-Ag bimetallic nanoparticles stabilized in poly(vinylpyrrolidone) for butralin monitoring. This is the first non-mercury electrode proposed for the quantification of butralin. The bimetallic nanoparticles were characterized by spectroscopic and microscopic techniques, which sh...

journal_title：Food chemistry

authors： Gerent GG,Santana ER,Martins EC,Spinelli A

更新日期：2021-05-01 00:00:00

abstract：:Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification eff...

journal_title：Food chemistry

authors： Abedi E,Pourmohammadi K

更新日期：2021-05-01 00:00:00

abstract：:In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g k...

journal_title：Food chemistry

authors： Huang Z,Guo Z,Xie D,Cao Z,Chen L,Wang H,Jiang L,Shen Q

更新日期：2021-05-01 00:00:00

abstract：:Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (nat...

journal_title：Food chemistry

authors： Ispiryan L,Kuktaite R,Zannini E,Arendt EK

更新日期：2021-05-01 00:00:00

abstract：:Cyanidin-3-glucoside is a major anthocyanin in legumes, black rice, and purple potato, and has anti-inflammatory and antioxidant properties. In the present study, the effect of acylation on cyanidin-3-glucoside lipophilicity, stability, and antioxidant capacity was investigated. Cyanidin-3-glucoside was enzymatically ...

journal_title：Food chemistry

authors： Zhang P,Liu S,Zhao Z,You L,Harrison MD,Zhang Z

更新日期：2021-05-01 00:00:00

abstract：:Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity dryi...

journal_title：Food chemistry

authors： Feng Y,Xu B,ElGasim A Yagoub A,Ma H,Sun Y,Xu X,Yu X,Zhou C

更新日期：2021-05-01 00:00:00

abstract：:The feasibility of sugarcane bagasse to be employed as an alternative solid support for clean-up is presented during the development and validation of an analytical method to determine chlorpyrifos (O,O-diethyl O-3,5,6-trichloro-2-pyridyl phosphorothioate) (CP) in tomato by HPLC-DAD. The efficiency of the method consi...

journal_title：Food chemistry

authors： Silva SASD,Lourencetti C

更新日期：2021-05-01 00:00:00

abstract：:This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...

journal_title：Food chemistry

authors： Seraglio SKT,Bergamo G,Brugnerotto P,Gonzaga LV,Fett R,Costa ACO

更新日期：2021-05-01 00:00:00

abstract：:In this study, purified rice bran oil (RBO) was used as a lipid matrix model to study the individual and binary antioxidant capacity of the minor constituents (α-tocopherol, γ-oryzanol and phytosterol) added at different concentrations and ratios. The results revealed that concentration influenced on the oxidation sta...

journal_title：Food chemistry

authors： Liu R,Xu Y,Chang M,Tang L,Lu M,Liu R,Jin Q,Wang X

更新日期：2021-05-01 00:00:00

abstract：:Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...

journal_title：Food chemistry

authors： Janković B,Manić N

更新日期：2021-05-01 00:00:00

abstract：:This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorp...

journal_title：Food chemistry

authors： Ammar I,Gharsallah H,Ben Brahim A,Attia H,Ayadi MA,Hadrich B,Felfoul I

更新日期：2021-05-01 00:00:00

abstract：:Hydroxylated polycyclic aromatic hydrocarbons (OH-PAHs) can bind with functional biomacromolecules and thus cause toxic effects in vivo. Four types of cyclodextrins (CDs) were selected to explore their potential ability to regulate the bindings between 1-hydroxypyrene (1-OHPyr) and bovine serum albumin (BSA) using mul...

journal_title：Food chemistry

authors： Zhang J,Zhu Y,Zhang Y

更新日期：2021-05-01 00:00:00

abstract：:Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins fining agents. In this study, the impact of different protein fining agents on the turbidity, phenolic composition and color of 2-month and 12-month Syrah red wines was assessed. Wines fined with ...

journal_title：Food chemistry

authors： Gordillo B,Chamizo-González F,González-Miret ML,Heredia FJ

更新日期：2021-04-16 00:00:00

abstract：:Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume sm...

journal_title：Food chemistry

authors： Pons-Mercadé P,Giménez P,Gombau J,Vilomara G,Conde M,Cantos A,Rozès N,Canals JM,Zamora F

更新日期：2021-04-16 00:00:00

abstract：:Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs...

journal_title：Food chemistry

authors： Liu D,He Y,Xiao J,Zhou Q,Wang M

更新日期：2021-04-16 00:00:00

abstract：:Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce...

journal_title：Food chemistry

authors： Yao Y,Sun Y,Cui B,Fu H,Chen X,Wang Y

更新日期：2021-04-16 00:00:00